回歸基本：瑪麗廚師的中級烹飪課程（13-18）

In this 4 week course, we meet once a week to further develop cooking skills, in the 4 weeks we will cover knife skills, how to spatchcock and roast a chicken, how to stir fry and work with seafood, treat vegetables and starches correctly, and make sauces. We will discuss many different cooking techniques such as sautéing, boiling, baking, blanching, and pan-frying. At the beginning of class we will start with a short introduction of all learners and then we'll dive into the recipes. Each of the classes will be full of a lot of instructional teaching and demonstration by me, I will be actively showing and doing all steps so your learners get a good grasp on the techniques and methods. I fully expect to answer questions as we go through class. There may be time at the end of class to try our dishes and to give reactions and feedback to each other. This will be an intermediate level class so previous experience is expected, a knowledge of knife skills, how to use different kitchen appliances, and a beginner level of cooking basics such as sautéing, boiling, pan frying, etc are helpful. We will go over these topics, but it will not be heavily covered as it would in a beginner class.
*Allergen Warning* In this course we will use recipes that contain wheat, milk, eggs, soy, nuts, etc, please contact me for any substitution questions
**Parental Guidance**In this class we will be handling sharp knives, hot pans, using stove tops, microwaves, and ovens, and a few small appliances. 

Here's a sample of what you can expect in class:
Week 1--How to stir fry, work with seafood--Shrimp Fried Rice 
Week 2-- How to spatchcock and roast a chicken--Roasted garlic, lemon, and herb chicken and chopped salad with homemade lemon vinaigrette 
Week 3--How to cook pasta and sauces, Fettuccine Alfredo with Pesto Pan Seared Chicken
Week 4--How to cook perfect steaks, Cast Iron Steaks with Baked Potatoes, Wedge Salad and Homemade Ranch Dressing

Materials and Ingredients needed will be posted in the classroom on Sundays before each meeting to give time to get needed ingredients and materials.